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Revert "Nicer/Simpler tables (#107)"

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This reverts commit 037ae6d7fd.
This commit is contained in:
Hendrik Kleinwaechter
2023-06-01 18:49:25 +02:00
parent 6901701f86
commit 0d1602cc17
25 changed files with 257 additions and 209 deletions
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11
book/baking/baking.tex
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@@ -21,7 +21,7 @@ extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\input{tables/table-baking-process-stages.tex} \includegraphics{tables/table-baking-process-stages.pdf}
\caption{The different stages that your dough undergoes during the baking process.} \caption{The different stages that your dough undergoes during the baking process.}
\end{center} \end{center}
\end{table} \end{table}
@@ -267,13 +267,12 @@ crust color. In my case this is another 15-25 minutes typically.
\section{Conclusions} \section{Conclusions}
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-oven-baking-overview.tex} \includegraphics{tables/table-oven-baking-overview.pdf}
\caption{An overview of different oven types and their different \caption{An overview of different oven types and their different baking methods}
baking methods.}
\end{center} \end{center}
\end{table} \end{figure}
Depending on your home oven, a different method Depending on your home oven, a different method
of steaming may be used. Generally most ovens of steaming may be used. Generally most ovens

4
book/book.tex
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@@ -13,10 +13,6 @@
\usepackage{tocloft} \usepackage{tocloft}
\usepackage{tex4ebook} \usepackage{tex4ebook}
\usepackage{chemformula} \usepackage{chemformula}
\usepackage{booktabs}
\usepackage{makecell}
\renewcommand\theadfont{\bfseries}
% Fonts for accessibility % Fonts for accessibility
%\usepackage{helvet} %\usepackage{helvet}

20
book/bread-types/bread-types.tex
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@@ -7,13 +7,13 @@ the most accessible, least effort type of bread you can make.
If you are a busy person and/or don't have an oven, this might If you are a busy person and/or don't have an oven, this might
be exactly the type of bread you should consider. be exactly the type of bread you should consider.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-overview-bread-types.tex} \includegraphics{tables/table-overview-bread-types.pdf}
\caption{An overview of different bread types and their respective complexity} \caption{An overview of different bread types and their respective complexity}
\end{center} \end{center}
\label{tab:bread-types-comparison} \label{tab:bread-types-comparison}
\end{table} \end{figure}
\section{Flatbread} \section{Flatbread}
@@ -172,16 +172,14 @@ I have little time or when I am abroad. You can choose
between two options: 1) A flatbread similar to a roti or naan bread between two options: 1) A flatbread similar to a roti or naan bread
or 2) sourdough pancakes. or 2) sourdough pancakes.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex} \includegraphics{tables/table-flat-bread-pancake-recipe.pdf}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe \caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe for 1 person. Multiply the ingredients
for 1 person. Multiply the ingredients to increase portion size. to increase portion size. Refer to the section \ref{section:bakers-math} "\nameref{section:bakers-math}" to learn how
Refer to the Section~\ref{section:bakers-math} to understand and use the percentages properly.}
``\nameref{section:bakers-math}'' to learn how to understand and
use the percentages properly.}
\end{center} \end{center}
\end{table} \end{figure}
To get started prepare your sourdough starter. If it has not been used for a very To get started prepare your sourdough starter. If it has not been used for a very
long time, consider giving it another feed. To do so simply take 1 g of your long time, consider giving it another feed. To do so simply take 1 g of your

27
book/flour-types/flour-types.tex
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@@ -12,14 +12,13 @@ activated. The whitest flour you can get is mostly just the starch part of the s
Depending on which layers are still present, names are used to describe the Depending on which layers are still present, names are used to describe the
type of flour. type of flour.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-flour-types.tex} \includegraphics{tables/table-flour-types.pdf}
\label{tab:flour-types-comparison} \label{tab:flour-types-comparison}
\caption{A comparison of how different types of wheat flour are \caption{A comparison of how different types of wheat flour are labelled in different countries}
labelled in different countries.}
\end{center} \end{center}
\end{table} \end{figure}
In Germany, the ash content is used to describe the flours. The lab will burn In Germany, the ash content is used to describe the flours. The lab will burn
100 grams of flour in the oven. Then afterwards the remaining ash is extracted 100 grams of flour in the oven. Then afterwards the remaining ash is extracted
@@ -50,13 +49,12 @@ described. For no/low gluten flour your main focus is managing acidity. You do n
want the final bread to be too sour. You do not have to worry about the gluten want the final bread to be too sour. You do not have to worry about the gluten
degradation, removing a huge headache from the equation. degradation, removing a huge headache from the equation.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-grains-bread-making-process.tex} \includegraphics{tables/table-grains-bread-making-process.pdf}
\caption{An overview of different grain types and the steps involved \caption{An overview of different grain types and the steps involved in the respective bread making process}
in the respective bread making process}
\end{center} \end{center}
\end{table} \end{figure}
As gluten has a special role, the rest of this chapter is dedicated to having a As gluten has a special role, the rest of this chapter is dedicated to having a
closer look at different gluten flours and how to distinguish them. Spelt closer look at different gluten flours and how to distinguish them. Spelt
@@ -104,14 +102,13 @@ product out of a high W flour you will need to have a long fermentation period.
The long fermentation period also means that your microbes will enrich The long fermentation period also means that your microbes will enrich
your dough with more flavor. your dough with more flavor.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-overview-w-values.tex} \includegraphics{tables/table-overview-w-values.pdf}
\caption{An overview of different levels of W values and the \caption{An overview of different levels of W values and the respective hydrations and fermentation times}
respective hydrations and fermentation times}
\label{tab:w-value} \label{tab:w-value}
\end{center} \end{center}
\end{table} \end{figure}
Generally, when aiming to Generally, when aiming to
bake free standing sourdough bread, aim for a higher protein content. If the bake free standing sourdough bread, aim for a higher protein content. If the

4
book/makefile
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@@ -28,6 +28,10 @@ export_figures:
figures: clean_figures figures: clean_figures
cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \; cd figures && find . -name "fig-*.tex" -exec pdflatex '{}' \;
.PHONY: tables
tables:
cd tables && find . -name "table-*.tex" -exec pdflatex '{}' \;
.PHONY: clean .PHONY: clean
clean: clean_figures clean: clean_figures
rm -f book.blg rm -f book.blg

2
book/sourdough-starter/sourdough-starter-types.tex
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@@ -4,7 +4,7 @@ traits.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\input{tables/table-starter-types.tex} \includegraphics{tables/table-starter-types.pdf}
\caption{A comparison of different sourdough starter types and their \caption{A comparison of different sourdough starter types and their
respective properties. The only difference is the level of water (hydration) respective properties. The only difference is the level of water (hydration)
that is used when feeding the starter.} that is used when feeding the starter.}

12
book/sourdough-starter/sourdough-starter.tex
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@@ -34,12 +34,12 @@ but there is an easier way. This is where baker's math
comes in handy. Let's look at the default recipe with baker's comes in handy. Let's look at the default recipe with baker's
math and then adjust it for the 1.4 kilogram flour quantity. math and then adjust it for the 1.4 kilogram flour quantity.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-bakers-math-example.tex} \includegraphics{tables/table-bakers-math-example.pdf}
\caption{An example table demonstrating how to properly calculate using baker's math} \caption{An example table demonstrating how to properly calculate using baker's math}
\end{center} \end{center}
\end{table} \end{figure}
Note how each of the ingredients is calculated as a percentage Note how each of the ingredients is calculated as a percentage
based on the flour. The 100 percent is the baseline and represents the absolute based on the flour. The 100 percent is the baseline and represents the absolute
@@ -50,13 +50,13 @@ Now let's go back to our example and adjust the flour, as we have
more flour available the next day. As mentioned the next day more flour available the next day. As mentioned the next day
we have 1.4 kilograms at hand (1400 grams). we have 1.4 kilograms at hand (1400 grams).
\begin{table}[!htb] \begin{figure}[H]
\begin{center} \begin{center}
\input{tables/table-recipe-bakers-math.tex} \includegraphics{tables/table-recipe-bakers-math.pdf}
\caption{An example recipe that uses 1400 grams as its baseline and \caption{An example recipe that uses 1400 grams as its baseline and
is then calculated using baker's math} is then calculated using baker's math}
\end{center} \end{center}
\end{table} \end{figure}
For each ingredient we calculate the percentage For each ingredient we calculate the percentage
based on the flour available (1400 grams). So for the water based on the flour available (1400 grams). So for the water

6
book/storing-bread/storing-bread.tex
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@@ -3,14 +3,14 @@ methods of storing your bread. This way
your bread can be best enjoyed at a later your bread can be best enjoyed at a later
time. time.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-storing-bread-overview.tex} \includegraphics{tables/table-storing-bread-overview.pdf}
\caption{A table visualizing the advantages and disadvantages \caption{A table visualizing the advantages and disadvantages
of different bread storing options.} of different bread storing options.}
\label{table:bread-storage} \label{table:bread-storage}
\end{center} \end{center}
\end{table} \end{figure}
\section{Room temperature} \section{Room temperature}

16
book/tables/table-bakers-math-example.tex
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@@ -1,8 +1,12 @@
\begin{tabular}{@{}r@{g }lrr@{ = }r@{}} \input{./vars}
\begin{document}
\begin{tabular}{lrr}
\toprule \toprule
\multicolumn{2}{c}{\thead{Ingredient}}& \thead{Percentage} & \multicolumn{2}{c}{\thead{Calculation}} \\ \midrule \textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Percent}} & \multicolumn{1}{l}{\textbf{Calculation}} \\ \midrule
1000& flour &100\% & 1000g of 1000g & 100\% \\ 1000g flour & 100\% & 1000g of 1000g = 100\% \\ \midrule
600& water & 60\% & 600g of 1000g & 60\% \\ 600g water & 60\% & 600g of 1000g = 60\% \\ \midrule
100& sourdough starter & 10\% & 100g of 1000g & 10\% \\ 100g sourdough starter & 10\% & 100g of 1000g = 10\% \\ \midrule
20& salt & 2\% & 20g of 1000g & 2\% \\ \bottomrule 20g salt & 2\% & 20g of 1000g = 2\% \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

28
book/tables/table-baking-process-stages.tex
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@@ -1,13 +1,19 @@
\begin{tabular}{@{}rlp{0.5\textwidth}@{}} \input{./vars}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
\thead{°C / °F} & \thead{Stage} & \thead{Description} \\ \midrule \textbf{°C °F} & \textbf{Stage} & \textbf{Description} \\ \midrule
60 / 140 & Sterilization & The temperature is too hot for your microorganisms and they die.\\ 60 - 140 & Sterilization & \begin{tabular}[c]{@{}l@{}}The temperature is too hot for your\\ microorganisms and they die\end{tabular} \\ \midrule
75 / 167 & Gel building & A gel builds on the surface persisting your dough's structure. 75 - 167 & Gel building & \begin{tabular}[c]{@{}l@{}}A gel builds on the surface persisting\\ your dough's structure. It is still\\ extensible and can spring in the\\ oven\end{tabular} \\ \midrule
It is still extensible and can spring in the oven.\\ 100 - 212 & Water evaporation & \begin{tabular}[c]{@{}l@{}}Water begins to evaporate and\\ inflates your dough's alveoli\end{tabular} \\ \midrule
100 / 212 & Water evaporation & Water begins to evaporate and inflates your dough's alveoli.\\ 118 - 244 & Acetic acid evaporation & \begin{tabular}[c]{@{}l@{}}The vinegary tasting acid starts\\ to evaporate. The sourness decreases\end{tabular} \\ \midrule
118 / 244 & Acetic acid evaporation & The vinegary tasting acid starts to evaporate, sourness decreases.\\ 122 - 252 & Lactic acid evaporation & \begin{tabular}[c]{@{}l@{}}The dairy tasting lactic acid begins\\ to evaporate. Sourness further decreases\end{tabular} \\ \midrule
122 / 252 & Lactic acid evaporation & The dairy tasting lactic acid begins to evaporate, sourness further decreases.\\ 140 - 284 & Maillard reaction & \begin{tabular}[c]{@{}l@{}}The maillard reaction starts to deform\\ starches and proteins. The dough starts\\ browning\end{tabular} \\ \midrule
140 / 284 & Maillard reaction & The maillard reaction starts to deform starches and proteins. 170 - 338 & Caramelization &
The dough starts browning.\\ \begin{tabular}[c]{@{}l@{}}Remaining sugars begin to caramelise\\ giving your
170 / 338 & Caramelization & Remaining sugars begin to caramelise giving your bread a distinct flavor.\\ \bottomrule bread a distinct flavor\end{tabular}
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

18
book/tables/table-dough-size-increase.tex
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@@ -1,9 +1,13 @@
%TODO: Not great looking \input{./vars}
\begin{tabular}{@{}cc@{}}
\begin{document}
\begin{tabular}{rr}
\toprule \toprule
\thead{Flour protein content} & \thead{Relative aliquot size increase} \\ \midrule \multicolumn{1}{l}{\textbf{Flour protein content}} & \multicolumn{1}{l}{\textbf{Relative aliquot size increase}} \\ \midrule
8--10\% & 25\% \\ 8-10\% & 25\% \\ \midrule
10--12\% & 50\% \\ 10-12\% & 50\% \\ \midrule
12--15\% & 100\% \\ 12-15\% & 100\% \\ \midrule
\textgreater{} 15\% & \textgreater{} 100\% \\ \bottomrule \textgreater 15\% & \textgreater 100\%
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

42
book/tables/table-fermentation-effects.tex
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@@ -1,27 +1,19 @@
\begin{tabular}{@{}>{\bfseries}p{0.12\textwidth}p{0.273\textwidth}p{0.273\textwidth}p{0.273\textwidth}@{}} \input{./vars}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
&\multicolumn{3}{c}{\textbf{Fermentation}}\\ \textbf{} & \textbf{\begin{tabular}[c]{@{}l@{}}Too short\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Too long\\ fermentation\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Perfect\\ fermentation\end{tabular}} \\ \midrule
\cmidrule(rl){2-4} \textbf{\begin{tabular}[c]{@{}l@{}}Crumb\\ texture\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Unbaked gummy areas\\ towards the bottom of\\ the bread\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb can be\\ perceived as\\ gummy, as most\\ gluten broken\\ down\end{tabular} & \begin{tabular}[c]{@{}l@{}}Crumb evenly baked.\\ Crumb can be perceived\\ as moist, but not\\ gummy\end{tabular} \\ \midrule
& \thead{Too short} & \thead{Too long} & \thead{Perfect} \\ \midrule \textbf{Alveoli} & \begin{tabular}[c]{@{}l@{}}Overly large alveoli\\ in the crumb "craters"\end{tabular} & \begin{tabular}[c]{@{}l@{}}Many tiny alveoli\\ equally distributed\end{tabular} & \begin{tabular}[c]{@{}l@{}}Alveoli evenly\\ distributed, no\\ "craters"\end{tabular} \\ \midrule
Crumb texture & Unbaked gummy areas towards the bottom of the bread. \textbf{Taste} & Pale neutral taste & \begin{tabular}[c]{@{}l@{}}Strong acidic flavor\\ profile. Acidity\\ overweighs when\\ tasting\end{tabular} & \begin{tabular}[c]{@{}l@{}}Balanced flavor profile,\\ not too mild but also\\ not too sour. Depending\\ on starter vinegary\\ or lactic notes\end{tabular} \\ \midrule
& Crumb can be perceived as gummy as most gluten broken down. \textbf{Texture} & Overall poor Texture & \begin{tabular}[c]{@{}l@{}}Good consistency,\\ crumb is not as fluffy\\ as it could be\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great combination of \\ textures\end{tabular} \\ \midrule
& Crumb evenly baked. Crumb can be perceived as moist, but not gummy. \textbf{\begin{tabular}[c]{@{}l@{}}Oven\\ spring\end{tabular}} &
\\ \begin{tabular}[c]{@{}l@{}}Vertical oven spring,\\ mostly due to water\\
Alveoli & Overly large alveoli in the crumb ``craters''. evaporating and\\ inflating the dough\end{tabular} &
& Many tiny alveoli equally distributed. \begin{tabular}[c]{@{}l@{}}Very flat pancake like \\ structure after
& Alveoli evenly distributed, no ``craters''. baking\end{tabular} & \begin{tabular}[c]{@{}l@{}}Great
\\ vertical oven\\ spring. Dough grows\\ more upwards rather\\ than
Taste & Pale neutral taste. sideways\end{tabular} \\ \bottomrule
& Strong acidic flavor profile. Acidity overweighs when tasting.
& Balanced flavor profile, not too mild but also not too sour.
Depending on starter vinegary or lactic notes.
\\
Texture & Overall poor texture.
& Good consistency, crumb is not as fluffy as it could be.
& Great combination of textures.
\\
Oven spring & Vertical oven spring, mostly due to water evaporating and inflating the dough.
& Very flat pancake like structure after baking.
& Great vertical oven spring. Dough grows more upwards rather than sideways.
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

22
book/tables/table-flat-bread-pancake-recipe.tex
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@@ -1,12 +1,14 @@
%TODO: last line is not great \input{./vars}
\begin{tabular}{@{}>{\bfseries} p{0.15\textwidth}rlrl@{}}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
& \multicolumn{2}{c}{\thead{Flat breads}} & \multicolumn{2}{c}{\thead{Pancakes}} \\ \midrule & \textbf{Flat breads} & \textbf{Pancakes} \\ \midrule
Flour & 100g & & 100g & \\ \textbf{Flour} & 100g & 100g \\ \midrule
Water & 100g & (100\%) & 300g & (300\%) \\ \textbf{Water} & 100g (100\%) & 300g (300\%) \\ \midrule
Sourdough starter & 5--20g & (5--20\%) & 5--20g & (5--20\%) \\ \textbf{Sourdough starter} & 5-20g (5-20\%) & 5-20g (5-20\%) \\ \midrule
Salt & 2g & (2\%) & 2g & (2\%) \\ \textbf{Salt} & 2g (2\%) & 2g (2\%) \\ \midrule
Bake when? & \multicolumn{2}{c}{Dough increased by 50\% in size.} \textbf{When bake?} & Dough increased 50 percent in size & Bubbles
& \multicolumn{2}{c}{Bubbles visible on surface.}\\ visible on surface \\ \bottomrule
\bottomrule
\end{tabular} \end{tabular}
\end{document}

20
book/tables/table-flour-types.tex
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@@ -1,9 +1,15 @@
\begin{tabular}{@{}llrrr@{}} \input{./vars}
\begin{document}
\begin{tabular}{llrrr}
\toprule \toprule
\thead{USA} & \thead{UK} & {\thead{Germany}} & {\thead{France}} & {\thead{Italy}} \\ \midrule \textbf{USA} & \textbf{UK} & \multicolumn{1}{l}{\textbf{Germany}} & \multicolumn{1}{l}{\textbf{France}} & \multicolumn{1}{l}{\textbf{Italy}} \\ \midrule
Cake & Soft flour & T405 & T45 & 00 \\ Cake & Soft flour & T405 & T45 & 00 \\ \midrule
All purpose & Plain flour & T550 & T55 & 0 \\ All purpose & Plain flour & T550 & T55 & 0 \\ \midrule
& & T812 & T80 & 1 \\ & & T812 & T80 & 1 \\ \midrule
& & T1050 & T110 & 2 \\ & & T1050 & T110 & 2 \\ \midrule
Whole & Whole & Vollkorn & T150 & Integrale \\ \bottomrule Whole & Whole & Vollkorn
& T150 & Integrale
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

25
book/tables/table-grains-bread-making-process.tex
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@@ -1,12 +1,17 @@
\begin{tabular}{@{}>{\bfseries}lcccc@{}} \input{./vars}
\begin{document}
\begin{tabular}{lllll}
\toprule \toprule
\thead{Grain type} & \thead{Homogenize} & \thead{Knead} & \thead{Stretch \& Fold} & \thead{Shape} \\ \midrule \textbf{Grain type} & \textbf{Homogenize} & \textbf{Knead} & \textbf{Stretch \& Fold} & \textbf{Shape} \\ \midrule
Wheat & Yes & Yes & Yes & Yes \\ \textbf{Wheat} & Yes & Yes & Yes & Yes \\ \midrule
\textgreater{}~70\% Wheat & Yes & Yes & Yes & Yes \\ \textbf{\textgreater 70\% Wheat} & Yes & Yes & Yes & Yes \\ \midrule
Spelt & Yes & Yes & Yes & Yes \\ \textbf{Spelt} & Yes & Yes & Yes & Yes \\ \midrule
Rye & Yes & No & No & No \\ \textbf{Rye} & Yes & No & No & No \\ \midrule
Emmer & Yes & No & No & No \\ \textbf{Emmer} & Yes & No & No & No \\ \midrule
Einkorn & Yes & No & No & No \\ \textbf{Einkorn} & Yes & No & No & No \\ \midrule
Rice & Yes & No & No & No \\ \textbf{Rice} & Yes & No & No & No \\ \midrule
Corn & Yes & No & No & No \\ \bottomrule \textbf{Corn} & Yes & No & No
& No \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

18
book/tables/table-oven-baking-overview.tex
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@@ -1,10 +1,14 @@
% TODO: Not great Looking... \input{./vars}
\begin{tabular}{@{}p{0.25\textwidth}ccc@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
\thead{Oven type} & \thead{Plain (no tools)} & \thead{Inverted tray} & \thead{Dutch oven} \\ \midrule \textbf{Oven type} & \textbf{Plain (no tools)} & \textbf{Inverted tray} & \textbf{Dutch oven} \\ \midrule
Gas & No & No & Yes \\ Gas & No & No & Yes \\ \midrule
Convection (Fan always on) & No & No & Yes \\ \begin{tabular}[c]{@{}l@{}}Convection\\ (Fan always on)\end{tabular} & No & No & Yes \\ \midrule
Convection (Fan can be disabled) & No & Yes & Yes \\ \begin{tabular}[c]{@{}l@{}}Convection\\ (Fan can be disabled)\end{tabular} & No & Yes & Yes \\ \midrule
Steam & Yes & Yes & Yes \\ Steam &
Yes & Yes & Yes \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}
\end{document}

20
book/tables/table-overview-bread-types.tex
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@@ -1,10 +1,14 @@
% TODO \input{./vars}
\begin{tabular}{@{}>{\bfseries}p{0.17\textwidth}ccc@{}}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
& \thead{Flatbread} & \thead{Loaf pan bread} & \thead{Free standing bread} \\ \midrule & \textbf{Flatbread} & \textbf{Loaf pan bread} & \textbf{Free standing bread} \\ \midrule
Cooking method & Fire, pan, barbecue & Oven & Oven \\ \textbf{Cooking method} & Fire, pan, barbecue & Oven & Oven \\ \midrule
Working time (min.) & 3 & 5 & 60 \\ \textbf{Working time in minutes} & 3 & 5 & 60 \\ \midrule
Flour types & All & All & Gluten flours \\ \textbf{Flour types} & All & All & Gluten flours \\ \midrule
Difficulty & Very easy & Easy & Difficult \\ \textbf{Difficulty} & Very easy & Easy & Difficult \\ \midrule
Cost & Low & Medium & High \\ \bottomrule \textbf{Cost} & Low & Medium
& High \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

17
book/tables/table-overview-w-values.tex
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@@ -1,8 +1,13 @@
\begin{tabular}{@{}rcll@{}} \input{./vars}
\begin{document}
\begin{tabular}{lrlr}
\toprule \toprule
\thead{W-Value} & \thead{Hydration (\%)} & \thead{Uses} & \thead{Fermentation time} \\ \midrule \textbf{W-Value} & \multicolumn{1}{l}{\textbf{Hydration in \%}} & \textbf{Uses} & \multicolumn{1}{l}{\textbf{Fermentation times}} \\ \midrule
0--150 & 50 & Cookies & Very short\\ 0-150 & 50 & Cookies & Very short \\ \midrule
150--250 & 50--60 & Cakes, Bread, Pizza & Short-Medium\\ 150-250 & 50-60 & Cakes, Bread, Pizza & Short-Medium \\ \midrule
250--350 & 60--70 & Bread, Pizza & Long \\ 250-350 & 60-70 & Bread, Pizza & Long \\ \midrule
350+ & 70--90 & Bread, Pizza & Very long \\ \bottomrule 350+ & 70-90 & Bread,
Pizza & Very long \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

22
book/tables/table-ph-values-dough.tex
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@@ -1,11 +1,15 @@
\begin{tabular}{@{}lr@{}} \input{./vars}
\begin{document}
\begin{tabular}{lr}
\toprule \toprule
\textbf{Step} & {\textbf{pH Value}} \\ \midrule \textbf{Step} & \multicolumn{1}{l}{\textbf{pH Value}} \\ \midrule
Starter ready & 4.20 \\ Starter ready & 4.20 \\ \midrule
Mixing & 6.00 \\ Mixing & 6.00 \\ \midrule
Dividing/preshaping & 4.10 \\ Dividing/preshaping & 4.10 \\ \midrule
Shaping & 4.05 \\ Shaping & 4.05 \\ \midrule
Before proofing & 4.03 \\ Before proofing & 4.03 \\ \midrule
After proofing & 3.80 \\ After proofing & 3.80 \\ \midrule
After baking & 3.90 \\ \bottomrule After baking & 3.90 \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

16
book/tables/table-recipe-bakers-math.tex
View File

@@ -1,8 +1,12 @@
\begin{tabular}{@{}lrr@{ = }l@{}} \input{./vars}
\begin{document}
\begin{tabular}{lrr}
\toprule \toprule
\thead{Ingredient} & \thead{Baker's math} & \multicolumn{2}{c}{\thead{Calculated value}} \\ \midrule \textbf{Ingredient} & \multicolumn{1}{l}{\textbf{Baker's math}} & \multicolumn{1}{l}{\textbf{Calculated value}} \\ \midrule
Flour & 100\% & $1400 \times 1$ & 1400g \\ Flour & 100\% & 1400*1 = 1400g \\ \midrule
Water & 60\% & $1400 \times 0.6$ & 840g \\ Water & 60\% & 1400*0.6 = 840g \\ \midrule
Sourdough starter & 10\% & $1400 \times 0.1$ & 140g \\ Sourdough starter & 10\% & 1400*0.1 = 140g \\ \midrule
Salt & 2\% & $1400 \times 0.02$ & 28g \\ \bottomrule Salt & 2\% & 1400*0.02 = 28g \\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

17
book/tables/table-starter-types.tex
View File

@@ -1,10 +1,13 @@
\begin{tabular}{@{}lclll@{}} \input{./vars}
\begin{document}
\begin{tabular}{lllrl}
\toprule \toprule
& & &\multicolumn{2}{c}{\textbf{Activity}}\\ \textbf{Starter type} & \textbf{Hydration in \%} & \textbf{Flour type} & \multicolumn{1}{l}{\textbf{Yeast activity}} & \textbf{Bacterial activity} \\ \midrule
\cmidrule(rl){4-5} Regular & 100 & Strong wheat flour & Balanced & Balanced \\ \midrule
\thead{Starter type} & \thead{Hydration (\%)} & \thead{Flour type} & \thead{Yeast} & \thead{Bacterial} \\ \midrule Liquid & 500 & Very strong wheat flour & Minimal & High \\ \midrule
Regular & 100 & Strong wheat & Balanced & Balanced \\ Stiff & 50-60 & All wheat flour &
Liquid & 500 & Very strong wheat & Minimal & High \\ High & Low \\
Stiff & 50--60 & All wheat & High & Low \\
\bottomrule \bottomrule
\end{tabular} \end{tabular}
\end{document}

26
book/tables/table-starter-usage-activity.tex
View File

@@ -1,12 +1,18 @@
\begin{tabular}{@{}ccr@{}} \input{./vars}
\begin{document}
\begin{tabular}{llll}
\toprule \toprule
&\multicolumn{2}{c}{\textbf{Starter}}\\ \textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °C\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Temperature\\ in °F\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Starter\\ recently fed?\end{tabular}} & \textbf{\begin{tabular}[c]{@{}l@{}}Amount\\ of starter in\%\end{tabular}} \\ \midrule
\cmidrule(rl){2-3} 30 & 86 & Yes & 5 \\ \midrule
\thead{°C / °F} & \thead{Recently fed?} & \thead{Amount (\%)} \\ \midrule 25 & 77 & Yes & 10 \\ \midrule
30 / 86 & Yes & 5 \\ 20 & 68 & Yes & 15 \\ \midrule
25 / 77 & Yes & 10 \\ 30 & 86 & No & 2.5 \\ \midrule
20 / 68 & Yes & 15 \\ 25 & 77 & No & 5 \\ \midrule
30 / 86 & No & 2.5\\ 20 & 68
25 / 77 & No & 5 \\ & No
20 / 68 & No & 10 \\ \bottomrule & 10
\\
\bottomrule
\end{tabular} \end{tabular}
\end{document}

38
book/tables/table-storing-bread-overview.tex
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@@ -1,18 +1,24 @@
\begin{tabular}{@{}>{\bfseries}p{0.3\textwidth}p{0.3\textwidth}p{0.3\textwidth}@{}} \input{./vars}
\begin{document}
\begin{tabular}{lll}
\toprule \toprule
\thead{Method} & \thead{Advantages} & \thead{Disadvantages} \\ \midrule \textbf{Method} & \textbf{Advantages} & \textbf{Disadvantages} \\ \midrule
Room temperature & The easiest option. Best for bread that is eaten within a day. \textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\end{tabular}} & \begin{tabular}[c]{@{}l@{}}The easiest option. Best for bread that\\ is eaten within a day. Crust typically\\ stays crisp when humidity not too high.\end{tabular} & Bread dries out very quickly. \\ \midrule
Crust typically stays crisp when humidity not too high. \textbf{\begin{tabular}[c]{@{}l@{}}Room\\ temperature\\ in container\end{tabular}} & \begin{tabular}[c]{@{}l@{}}Good for up to a week. Catches mold\\ more quickly.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted\\ for crust to become crisp again.\end{tabular} \\ \midrule
& Bread dries out very quickly.\\ \textbf{Fridge} & \begin{tabular}[c]{@{}l@{}}Bread stays good for weeks. Can dry\\ out a little bit when not using air-tight\\ container.\end{tabular} & \begin{tabular}[c]{@{}l@{}}Bread needs to be toasted.\\ Requires fridge and energy.\end{tabular} \\ \midrule
\textbf{Freezer}
Room temperature in container & Good for up to a week. Catches mold more quickly. &
& Bread needs to be toasted for crust to become crisp again.\\ Bread stays good for years.
&
Fridge & Bread stays good for weeks. Can dry out a little bit when not using air-tight container. \begin{tabular}[c]{@{}l@{}}Requires
& Bread needs to be toasted. Requires fridge and energy.\\ thawing
and
Freezer & Bread stays good for years. then\\
& Requires thawing and then toasting. Requires freezer and energy.\\ toasting.
Requires
\bottomrule freezer and\\
energy.\end{tabular}
\\ \bottomrule
\end{tabular} \end{tabular}
\end{document}

2
book/tables/vars.tex Normal file
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@@ -0,0 +1,2 @@
\documentclass{standalone}
\usepackage{booktabs}

33
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -502,13 +502,12 @@ autolysis step might call for 20 percent sourdough starter. Simply reduce this
value to 5-10 percent. The other option could be to place the dough in a colder value to 5-10 percent. The other option could be to place the dough in a colder
environment and thus reduce the speed at which your microorganisms replicate. environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-starter-usage-activity.tex} \includegraphics{tables/table-starter-usage-activity.pdf}
\caption{A table visualizing how much sourdough starter to use \caption{A table visualizing how much sourdough starter to use depending on temperature and the starter's activity level}
depending on temperature and the starter's activity level}
\end{center} \end{center}
\end{table} \end{figure}
Based on my experience and my sourdough, my ideal bread always takes around 8 Based on my experience and my sourdough, my ideal bread always takes around 8
to 12 hours during bulk fermentation. Based on my availability throughout to 12 hours during bulk fermentation. Based on my availability throughout
@@ -728,13 +727,12 @@ the dough more toward a longer fermentation. The
flavor of the resulting bread is better compared to a pale flavor of the resulting bread is better compared to a pale
underfermented dough. underfermented dough.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-fermentation-effects.tex} \includegraphics{tables/table-fermentation-effects.pdf}
\caption{The different stages of sourdough fermentation and the \caption{The different stages of sourdough fermentation and the effects on crumb, alveoli, texture, and overall taste.}
effects on crumb, alveoli, texture, and overall taste.}
\end{center} \end{center}
\end{table} \end{figure}
The worst thing you can do when fermenting sourdough The worst thing you can do when fermenting sourdough
is to rely on a recipe's timing suggestions. In 99 percent is to rely on a recipe's timing suggestions. In 99 percent
@@ -787,13 +785,12 @@ I recommend beginning with a size increase of 25 percent and testing
up to 100 percent with subsequent bakes. Then identify a value up to 100 percent with subsequent bakes. Then identify a value
that you are happy with. that you are happy with.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-dough-size-increase.tex} \includegraphics{tables/table-dough-size-increase.pdf}
\caption{Reference values for how much size increase to aim for with \caption{Reference values for how much size increase to aim for with an aliquot jar depending on the dough's protein content}
an aliquot jar depending on the dough's protein content}
\end{center} \end{center}
\end{table} \end{figure}
The beauty of the aliquot is that no matter the surrounding The beauty of the aliquot is that no matter the surrounding
temperature, you will always know when your dough is ready. temperature, you will always know when your dough is ready.
@@ -867,13 +864,13 @@ you can use them as a reference for your next batch. If the
bread didn't turn out the way you like, either shorten bread didn't turn out the way you like, either shorten
the fermentation or extend it a little bit. the fermentation or extend it a little bit.
\begin{table}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{tables/table-ph-values-dough.tex} \includegraphics{tables/table-ph-values-dough.pdf}
\caption{Example pH values for the different breakpoints of my own sourdough process} \caption{Example pH values for the different breakpoints of my own sourdough process}
\label{table:sample-ph-values} \label{table:sample-ph-values}
\end{center} \end{center}
\end{table} \end{figure}
The beauty of this method is its reliability. Once you have found The beauty of this method is its reliability. Once you have found
out your good working values, you can reproduce out your good working values, you can reproduce